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Velouté of Lentil and Spinach with a Light Red or White is a nourishing and flavorful soup that combines the earthiness of lentils with the fresh, vibrant taste of spinach. This dish is perfect for a light lunch or a starter for a dinner menu, offering a healthy and satisfying option for many dietary preferences.
Ingredients
- 1 cup dried lentils (green or brown)
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin (optional)
- Salt and pepper to taste
- Light red or white wine for serving (optional)
Preparation Steps
Begin by rinsing the lentils thoroughly under cold water. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until they become translucent and fragrant, about 5 minutes.
Add the rinsed lentils to the pot along with the cumin, salt, and pepper. Stir well to coat the lentils with the spices and aromatics. Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until the lentils are tender.
Once the lentils are cooked, use an immersion blender or transfer the mixture to a blender to purée until smooth. Return the velouté to the pot and stir in the chopped spinach. Cook for another 5 minutes until the spinach wilts and the flavors meld.
Serving Suggestions
Serve the velouté hot, garnished with a drizzle of olive oil or a dollop of yogurt if desired. Pair it with a light red or white wine, such as a Pinot Noir or Sauvignon Blanc, to complement the earthy and fresh flavors of the soup. This dish pairs well with crusty bread or a simple green salad for a complete meal.